Cardamom Pudding

1. 1

   Mix 1 cup of the milk and rice flour in a bowl to form a paste.

2. 2

   Bring remaining 2 cups milk and sugar to a boil in a medium saucepan. Remove from heat. Stir in rice flour paste. Stir constantly, cook on medium heat, until it boils and thickens. Cook, stirring, 3 mins longer. Remove from heat. Add vanilla, cardamom, nutmeg and 1 tbsp of the almonds. Pour into six 1/2 cup serving dishes.

3. 3

   Refrigerate for 2 hours or until set. Sprinkle with remaining 1 tbsp almonds.

No nutritional information available.

No additional tips available.